Profile and content of fermentable oligo-, di-, monosaccharides, and polyols (FODMAP) compounds in wheat and rye wholegrain foods
This study aimed to provide insight into the content and profile of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) found in various types of wheat and rye wholegrain products available on the market. As dietary fiber is recommended to be consumed at a minimum of 25 g per day for...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Carbohydrate Polymer Technologies and Applications |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666893925001112 |
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| author | Aleksandra M. Torbica Uroš Miljić Olja Todorić Miona Belović Tamara Erceg Milorad Miljić Miloš Radosavljević |
| author_facet | Aleksandra M. Torbica Uroš Miljić Olja Todorić Miona Belović Tamara Erceg Milorad Miljić Miloš Radosavljević |
| author_sort | Aleksandra M. Torbica |
| collection | DOAJ |
| description | This study aimed to provide insight into the content and profile of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) found in various types of wheat and rye wholegrain products available on the market. As dietary fiber is recommended to be consumed at a minimum of 25 g per day for its beneficial health effects, wholegrain products are an important and affordable source of this staple nutrient. However, FODMAPs can have contrasting effects on the metabolism of healthy individuals and those suffering from gastrointestinal disorders, particularly irritable bowel syndrome. This has increased the multidisciplinary research into FODMAPs over the last two decades.In 92 samples of cereal-based foods, the total fructan content was measured using a commercially enzymatic kit. The exsess of fructose, melibiose, fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS) and sugar polyols were determined using HPAEC-PAD method.All the analyzed pasta samples, and 88.24 % of the bread samples can be characterized as high-FODMAP products, while cookies (26.67 %) and crackers (0.00 %) were predominantly low-FODMAP products. Observing the results of all analyzed samples it can be concluded that the variations of FODMAPs content could be due to grain type, variety, climate conditions, agricultural measures, grain processing techniques (mostly milling), and type of obtained flour, as well as type of fermentation and thermal processing in the food production (shaped by the dietary habits of different cultures and regions). It was also concluded that the content of total fructo-oligosaccharides instead of total fructans should be used for the definition of the FOS content. Furthermore, the GOS content was shown to contribute significantly to the total FODMAP content. |
| format | Article |
| id | doaj-art-4522a08ebe4f4d7180d80d414b2e602f |
| institution | Kabale University |
| issn | 2666-8939 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Carbohydrate Polymer Technologies and Applications |
| spelling | doaj-art-4522a08ebe4f4d7180d80d414b2e602f2025-08-20T03:45:11ZengElsevierCarbohydrate Polymer Technologies and Applications2666-89392025-06-011010077210.1016/j.carpta.2025.100772Profile and content of fermentable oligo-, di-, monosaccharides, and polyols (FODMAP) compounds in wheat and rye wholegrain foodsAleksandra M. Torbica0Uroš Miljić1Olja Todorić2Miona Belović3Tamara Erceg4Milorad Miljić5Miloš Radosavljević6University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21102, Novi Sad, Serbia; Corresponding author.University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21102, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21102, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21102, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21102, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21102, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21102, Novi Sad, SerbiaThis study aimed to provide insight into the content and profile of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) found in various types of wheat and rye wholegrain products available on the market. As dietary fiber is recommended to be consumed at a minimum of 25 g per day for its beneficial health effects, wholegrain products are an important and affordable source of this staple nutrient. However, FODMAPs can have contrasting effects on the metabolism of healthy individuals and those suffering from gastrointestinal disorders, particularly irritable bowel syndrome. This has increased the multidisciplinary research into FODMAPs over the last two decades.In 92 samples of cereal-based foods, the total fructan content was measured using a commercially enzymatic kit. The exsess of fructose, melibiose, fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS) and sugar polyols were determined using HPAEC-PAD method.All the analyzed pasta samples, and 88.24 % of the bread samples can be characterized as high-FODMAP products, while cookies (26.67 %) and crackers (0.00 %) were predominantly low-FODMAP products. Observing the results of all analyzed samples it can be concluded that the variations of FODMAPs content could be due to grain type, variety, climate conditions, agricultural measures, grain processing techniques (mostly milling), and type of obtained flour, as well as type of fermentation and thermal processing in the food production (shaped by the dietary habits of different cultures and regions). It was also concluded that the content of total fructo-oligosaccharides instead of total fructans should be used for the definition of the FOS content. Furthermore, the GOS content was shown to contribute significantly to the total FODMAP content.http://www.sciencedirect.com/science/article/pii/S2666893925001112Wholegrain flourRefined flourFODMAPBakery productsCookiesPasta |
| spellingShingle | Aleksandra M. Torbica Uroš Miljić Olja Todorić Miona Belović Tamara Erceg Milorad Miljić Miloš Radosavljević Profile and content of fermentable oligo-, di-, monosaccharides, and polyols (FODMAP) compounds in wheat and rye wholegrain foods Carbohydrate Polymer Technologies and Applications Wholegrain flour Refined flour FODMAP Bakery products Cookies Pasta |
| title | Profile and content of fermentable oligo-, di-, monosaccharides, and polyols (FODMAP) compounds in wheat and rye wholegrain foods |
| title_full | Profile and content of fermentable oligo-, di-, monosaccharides, and polyols (FODMAP) compounds in wheat and rye wholegrain foods |
| title_fullStr | Profile and content of fermentable oligo-, di-, monosaccharides, and polyols (FODMAP) compounds in wheat and rye wholegrain foods |
| title_full_unstemmed | Profile and content of fermentable oligo-, di-, monosaccharides, and polyols (FODMAP) compounds in wheat and rye wholegrain foods |
| title_short | Profile and content of fermentable oligo-, di-, monosaccharides, and polyols (FODMAP) compounds in wheat and rye wholegrain foods |
| title_sort | profile and content of fermentable oligo di monosaccharides and polyols fodmap compounds in wheat and rye wholegrain foods |
| topic | Wholegrain flour Refined flour FODMAP Bakery products Cookies Pasta |
| url | http://www.sciencedirect.com/science/article/pii/S2666893925001112 |
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